Paprika Pork & Yellow Rice Bowls
with Pickled Red Onion
Our savory paprika blend brings bold flavors to ground pork sautéed with green pepper in a light and simple tomato sauce. Golden-hued turmeric rice soaks up all those hearty flavors, while pickled red onion adds a tangy, zingy crunch. Sprinkle with fresh parsley, and serve up this colorful weeknight-friendly meal in a quick 20 minutes.
Ingredients
2 unit
Veggie Stock Concentrate
½ unit
Red Onion
1 unit
Tomato Paste
1 tablespoon
Savory Paprika Blend
½ teaspoon
Turmeric
1 unit
Long Green Pepper
5 teaspoon
Red Wine Vinegar
10 ounce
Ground Pork
¼ ounce
Parsley
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine rice, stock concentrates, 11⁄4 cups water, 1⁄4 tsp turmeric, and a pinch of salt (21⁄4 cups water and 1⁄2 tsp turmeric for 4 servings). (Be sure to measure the turmeric—we sent more!) Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes. (TIP: For perfect timing, start Step 3 when rice has 10 minutes left.) Keep covered off heat until ready to serve.
• Meanwhile, halve, peel, and thinly slice half the onion (whole onion for 4 servings). Core, deseed, and dice green pepper into 1⁄2-inch pieces. Roughly chop parsley. • In a small microwave-safe bowl, combine sliced onion, vinegar, 1⁄2 tsp sugar (1 tsp for 4), and a pinch of salt. Cover tightly with plastic wrap; microwave until onion is bright pink, 1 minute. Set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork*, green pepper, and Savory Paprika Blend. Season with salt and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 4 minutes. • Add tomato paste and 1⁄4 cup water (1⁄3 cup for 4 servings); cook, stirring, until pork is cooked through and liquid has mostly evaporated, 30-60 seconds more. Remove from heat.
• Fluff rice with a fork; divide between shallow bowls. Top with pork and as much pickled onion (draining first) as you like. Garnish with parsley and serve.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it bland or lacking depth, though some loved the taste. Adding extra seasoning or a sauce could boost flavor.
- Ease of prep: Quick and simple to make, with several praising how fast it came together.
- Suggestions: Consider adding a creamy sauce, like sour cream or tzatziki. Try incorporating more vegetables or fresh lime juice.
- Portions: Some felt it wasn't enough; doubling the rice helped make it more filling for larger appetites.
- Pickled onions: A standout element! Many loved this easy technique and will use it again in other dishes 🧅.
